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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Chinese Chinese, Diabetic 4 Servings

INGREDIENTS

2 c Chicken broth
2 tb Soy sauce
1 1/2 tb Rice wine
1 ts Sugar
1 ts Sesame oil
1 ts Vegetable oil
3 tb Scallions; minced
1 1/2 tb Ginger root; minced
1 tb Garlic; minced
1 ts Hot chili paste
4 oz Cellophane noodles
2 tb Scallions (green part); minced

INSTRUCTIONS

Soak the cellophane noodles in hot water (hot tap water is ok) for 20
minutes to soften.  Drain and set aside.
Combine the first 5 ingredients to make the sauce.  Set aside.
Heat the vegetable oil in a non-stick pan over medium-high heat.  Add the
scallions, ginger, garlic, and chili paste.  Stir and fry for about 10
seconds, until fragrant.  Add the sauce mixture and the cellophane noodles.
Bring to a boil, then reduce heat to medium-low. Simmer until almost all of
the liquid has evaporated.  Serve mmediately, sprinkled with the minced
scallion greens.
Recipe By     : Nina Simonds _China Express_ (adapted)
Posted to Digest eat-lf.v096.n175
Date: Thu, 03 Oct 1996 03:28:47 GMT
From: harper@tribeca.ios.com (Robin Carroll-Mann)
NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF Diabetic exchanges:
1-1/2    starch, 1/2 fat

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